Pumpkin Mac N' Cheese
- Pour the chicken stock, water, salt, garlic powder, onion powder, and elbow pasta into the Instant Pot or pressure cooker. Give it a gentle stir.
- Add pumpkin puree, sprinkle smoked paprika, and chili flakes. Do not stir these ingredients in to prevent the pumpkin from burning on the bottom while cooking.
- Place the lid on the pot and pressure cook for 3 minutes. Press the quick-release valve to allow the steam to escape, then carefully open the lid.
- Add butter, half and half, and cheese. Mix all the ingredients until the cheese is melted and the sauce is evenly distributed throughout the pasta.
For a fun flavorful twist try mixing in a spritz or two of Garlic Avocado Oil Spray or Chipotle Avocado Oil Spray to the final dish.